Question

The amount of sugar in a fermenting batch of beer decreases with time at a rate of 0.1 grams per unit of time, starting from an initial amount of 5 grams of sugar. When will the sugar be completely gone?

Answer 1

In High School Chemistry, the balanced chemical equation for the fermentation of glucose during beer production is C6H12O6 → 2 C2H5OH + 2 CO2, showing that one molecule of glucose yields two molecules of ethanol and two of carbon dioxide.

Step-by-step explanation:

The subject of this question is Chemistry, and it is suitable for a High School grade level. The question relates to the biochemical process of fermentation where sugars are converted to ethanol (C₂H₅OH) and carbon dioxide (CO₂), specifically during the production of beer. The fermentation of glucose is represented by a balanced chemical equation.

Write a Balanced Chemical Reaction for the Fermentation of Glucose

In fermentation, glucose (C₆H₁₂O₆) is broken down by yeast to produce ethanol and carbon dioxide. The balanced chemical reaction for the fermentation of glucose is:

C₆H₁₂O₆ → 2 C₂H₅OH + 2 CO₂

This equation indicates that one molecule of glucose is converted into two molecules of ethanol and two molecules of carbon dioxide.